Bunny Muffins – unfinished

(Whole Wheat Carrot Muffins)



3-4 (8 oz) carrots, coarsely grated
3/4 cup raisins
1/2 cup nuts

  1. Place oven rack at position “C” (3rd from the bottom) and preheat to 375 degrees. Spray muffin tin with nonstick spray and set aside.
  2. Spin DRY ingredients in food processor and pour into large mixing bowl. Stir in all the EXTRAS.
  3. Add eggs to food processor and beat egg for a half a minute. Add oil and beat again for another half a minute. Add the remaining WET ingredients and mix thoroughly. Pour wet ingredients over dry and stir just until blended (don’t over mix).
  4. Scoop into muffin cups (cups should be full), and bake for 18-20 minutes.
  5. Check for doneness using a toothpick, which should come out clean. (OR temp a muffin from its bottom and check for 205-210 degrees).
  6. Turn muffins onto their sides to prevent soggy bottoms and cool for 20 minutes.

YIELD 12 standard size muffins
PREP TIME 15 minutes
Store up to 4 days in an airtight container, or wrap well and freeze for up to 3 months.
Ignore the temptation to grate carrots in the food processor. They come out too long and too skinny, and wet.
Adding the EXTRAS to the flour mixture first coats them and helps to prevent sinking.

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